This paper reports on the microbiology of cereal and cereal based products, focusing on both the useful microbiota and the spoiling microorganisms. Namely, sourdough and the ethnic foods produced from cereals were described as examples of a desirable fermentation by lactic acid bacteria and/or yeasts. In addition, the chapter offers a short overview on some important spoiling events associated with cereal (mouldy and production of mycotoxins, rope and sour spoilage, yeasty).
Microbial ecology of cereal and cereal processed foods
Bevilacqua Antonio
;Sinigaglia Milena;Corbo Maria Rosaria
2017-01-01
Abstract
This paper reports on the microbiology of cereal and cereal based products, focusing on both the useful microbiota and the spoiling microorganisms. Namely, sourdough and the ethnic foods produced from cereals were described as examples of a desirable fermentation by lactic acid bacteria and/or yeasts. In addition, the chapter offers a short overview on some important spoiling events associated with cereal (mouldy and production of mycotoxins, rope and sour spoilage, yeasty).File in questo prodotto:
Non ci sono file associati a questo prodotto.
I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
